Game Day Black Bean and Cheddar Chip Dip – Spicy
As some of you know, my vegan cooking classes at Living Social recently kicked off in Washington, DC. I am having such a great time meeting new people, sharing the recipes, and spreading the word about how delicious plant-based food can be.
A brilliant couple in one of the classes suggested turning my chile relleno stuffing into a game day dip. And I couldn’t agree more…so, in preparation for football season, I bring you this luscious, delicious, spicy dip.
Use it on chips, bread, or even as the filling in a quesadilla. OM NOM NOM.
Not that I watch football. Or like it. But I do like parties and entertaining, and this dip would make you the life of any party. No one needs to know it’s vegan, either. Trickery, I say! Pure trickery!
This can easily be doubled or tripled, if you have a hungry crowd.
- Cashew cream cheese
- – 1 cup raw cashews
- – 1/2 cup filtered water
- – 1 Tbsp lemon juice
- – Pinch salt
- – 1/2 cup diced onion
- – 1/2 cup diced red bell pepper
- – 3 cloves of garlic, minced
- – 1 can black beans, rinsed and mashed
- – 1/2 cup cashew cream cheese (or vegan cream cheese)
- – 1/2 cup salsa (I prefer salse verde)
- – Juice of 1 lime
- – 3/4 cup Daiya cheddar shreds
- – 2 tsp chile powder
- – 1/4 tsp cayenne
- – Pinch of salt
- – Pinch of black pepper
- – 1/4 cup chopped scallions
- – 1/4 cup chopped cilantro
- – Chips, to serve
- 1. Make the cashew cream cheese: Combine the cashews, water, lemon juice, and salt in a high-speed blender. Blend until smooth.
- 2. Place the onions in a medium sauce pan over medium heat. Add 1-2 Tbsp water. Water saute the onions until they begin to turn translucent, 4-5 minutes. You may have to add more water to keep them damp. Add the red bell pepper and a little more water. Stir, and cook 3 minutes. Add the garlic, and saute one minute.
- 3. Add everything EXCEPT the scallions and cilantro to the saucepan, and stir to combine. Cook over medium-low heat until the cheese melts, roughly 3-4 minutes.
- 4. Remove from heat. Stir in scallions and cilantro.
- 5. Serve warm with chips.
You want to use just enough water that your veggies don’t get stuck, but not so much that they’re swimming. Water removes the nutrients from vegetables as they cook, so you want to make sure as much of the water is absorbed as possible to help retain those nutrients.